Actual Research-Like Substance: Scott Brody's Epic Eva Peron Story

Once in a while Your Fernetiquette pretends to be An Actual Blogger instead of being some schmo who assigns everything a cutsie tag and calls it a day. I admit it's not often, but on occasion I do put legitimate effort into this little webspace.

For example, about five months ago I took the time to type out an ENTIRE EMAIL(!!) that politely asked the purveyors of Bourbon and Branch how they managed to come up with the delicious Fernet-based cocktail known as the Eva Peron. Naturally, I didn't follow up on that email in any way, shape or form. I've been wayyyy too busy to spend my time in the dogged pursuit of truth.

Still my friends, I am here today to testify that you do indeed reap what you sew. Yes, this weekend I received the following note from Mr. Scott Brody, the lead bartender at Epic Roasthouse re: the origins of The Peron:

If you're still interested in the story behind the Eva Peron (and even if you aren't) here it is:

We had a liquor rep trying like hell to get Canton ginger liqueur into Epic back in 2008.  Shortly after bringing it in, we got a call from him to arrange a party for a friend of his.  His friend was going to Argentina on an "epic" adventure and he wanted a specialty cocktail containing Canton for the party.  

 Epic: Pictured

We agreed to try and come up with something, and I took the two ideas: Argentina and Canton, to Tony Nik's in North Beach where I knew Darren Crawford was working.  Our friend and fellow bartender Jake Cornell was there, and the three of us started brainstorming.  I knew that Fernet mixed well with Sweet Vermouth from cocktails such as the Hanky Panky, and everyone in SF knows it pairs well with ginger.  Furthermore, I knew that Fernet is wildly popular in Argentina.  We can't remember exactly who came up with the lime, or who thought of trying ginger ale; but Darren started mixing, decided on equal parts of Carpano Antica, Fernet and Canton, squeezed in half a lime, shook everything and topped it with ginger ale.  We tasted it, decided that ginger beer would work best, and voila, a cocktail is born.  We came up with the name Eva Peron, because the Evita cocktail already exists (nasty thing with Midori in it). 

The drink was a hit at the party, and once Darren started working at Bourbon & Branch, he brought the Eva Peron with him.

If you have any questions, feel free to contact me, or come by Epic and I'll be happy to mix up an Eva for you.

Cheers,  

-Scott Brody.

 Odds of me taking Mr. Brody up on that offer? Excellent.

(Srsly tho: Many thanks to Scott for the story!!! Now everyone immediately go to Epic and tip like a Rockefeller.)
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Filed Under: Actual research-like substance, Bourbon and Branch, Epic in the non-internet way, Fernet cocktails, The Argentine Menace, San Francisco in general, Don't act like I never do anything for you people

Fernet-Branca at Bourbon and Branch: The Eva Peron

Welcome to the Twenty-Teens, my friends! Did everyone use Fernet-Branca to wipe away your New Year's Day hangovers? I did, of course. Don't ask whether it worked because I don't remember.

Here at Fernetiquette, we also rang in 2010 by getting gussied-up and heading to the best little speakeasy in the city for a three hour session this Saturday night. I'd been to Bourbon and Branch a dozen or so times, so imagine my surprise when I perused the ever-shifting cocktail menu and my eyes lit upon this tall drink of water:

Don't keep your distance

Yes my friends, The Eva Peron. It appeared at the bottom of the last page of the Cocktails from Around The World section of the menu. The ingredients were listed as

• Fernet-Branca
• Carpano Antica (A sweet vermouth produced by the Branca distillery.)
• Ginger liquor
• Lime juice
• Ginger beer

The menu noted that the Peron was an homage to Argentina and San Francisco's appreciation for Fernet. Naturally, I ordered it immediately. Unfortunately, due to the strict house rules I could not take a picture of the resulting concoction's presentation, but it was beautifully served in a collins glass over ice with a slice of lime. Approximately the color of whiskey and water, The Eva Peron was (like most everything at Bourbon and Branch) sublimely delicious.

Before I tasted it, I was a little wary of how much I would enjoy it as I'm not a huge fan of ginger flavors, but strangely the Fernet managed to be both front-and-center and quite subtle. I don't claim to have the most sophisticated palate for this sort of thing, but the lime and the effervescence from the ginger beer even seemed to help separate some of the floral and herbal notes from the Fernet. The overall effect was a complex, refreshing cocktail that had an earthy, almost wooden flavor... but in a good way.

Bottom line, I thought this was damned tasty. If they canned it and sold it in tall boys at corner stores, I'd buy a twelve-pack. Even one of my most staunchly Fernetphobic companions had this to say:

"It was interesting. I don't know if I would have finished the whole thing, but it was definitely not unpleasant."

 High praise!

I have put in an email to Bourbon and Branch to see if I can ask some questions about how they came up with the idea for The Eva Peron and see if I can get a better idea of the recipe. I'll report back if I hear anything in return.

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Filed under: Fernet cocktails, It's not really that bad ya know, Bourbon and Branch, Drinks named after former heads of state, The Argentine Menace, actual research-like substance